Irresistible Zucchini Noodles with Pesto Recipe Delight

You know that feeling when you discover a dish that dances on your palate, twirls in your heart, and serenades your soul? That’s exactly what Zucchini Noodles with Pesto does. Picture this: vibrant green spirals of zucchini glistening in a luscious, aromatic basil pesto sauce, topped with a sprinkle of parmesan that makes you weak in the knees. The texture is light yet satisfying, and every bite bursts with fresh herbaceous flavor that leaves you wanting more.

This dish isn’t just a meal; it’s an experience that transports you to sun-drenched Italian markets, where the scents of basil and garlic waft through the air like a warm hug. Ideal for summer picnics or cozy family dinners, Zucchini Noodles with Pesto brings joy to any occasion. Trust me, your taste buds will thank you as they embark on this culinary adventure!

When I first made Zucchini Noodles with Pesto for my family, the reactions were priceless. My kids looked at me like I’d just served them gold—who knew green could be so exciting?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Look for firm zucchinis with glossy skin; they should feel heavy for their size.

• Fresh Basil: Choose vibrant green leaves for the most fragrant and flavorful pesto.

• Pine Nuts: Toasted pine nuts add a rich, nutty flavor; don’t skip this step!

• Parmesan Cheese: Freshly grated cheese enhances flavor; use block cheese if possible.

• Olive Oil: A good quality extra-virgin olive oil elevates the entire dish.

• Garlic: Fresh garlic cloves bring bold flavor; aim for medium-sized cloves.

• Lemon Juice: Freshly squeezed lemon juice adds brightness and balances flavors perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Zucchini Noodles: Start by washing your zucchinis thoroughly. Using a spiralizer or vegetable peeler, create long strands of zucchini noodles that resemble spaghetti.

Make the Pesto Sauce: In a food processor, combine fresh basil leaves, toasted pine nuts, garlic cloves, parmesan cheese, and olive oil. Blend until smooth but still slightly chunky for texture.

Add Lemon Juice and Seasoning: Squeeze fresh lemon juice into the pesto mixture. Season with salt and pepper to taste; adjust according to your preference.

Toss It All Together: In a large bowl, combine zucchini noodles and pesto sauce. Toss gently until every noodle is well-coated in that glorious herby goodness.

Serve and Enjoy!: Plate your Zucchini Noodles with Pesto immediately for the best texture. Garnish with additional parmesan cheese or pine nuts if desired!

Now you have a deliciously fun meal ready to impress family and friends! Enjoy each flavorful bite as laughter fills your kitchen!

Perfecting the Cooking Process

Start by spiralizing the zucchini, then sauté it briefly until tender while preparing your homemade or store-bought pesto. This sequence ensures that the noodles stay al dente without becoming mushy.

Add Your Touch

Feel free to swap out zucchini for other vegetables like carrots or squash, or add protein like grilled chicken or shrimp. Experimenting keeps things exciting and personalizes the dish to your taste.

Storing & Reheating

Store leftover zucchini noodles in an airtight container in the fridge for up to three days. Reheat gently on the stovetop to avoid overcooking and losing their delightful texture.

Creating these delightful zucchini noodles with pesto takes me back to summer picnics when my friends couldn’t get enough of this vibrant dish. Their smiles made all my efforts worth it.

FAQ

Can I use store-bought pesto for zucchini noodles?

Yes, store-bought pesto is convenient and still delivers delicious flavor for your dish.

How do I prevent my zucchini noodles from getting watery?

Salting the zucchini before cooking helps draw out excess moisture, keeping them firm.

What other vegetables can I spiralize for similar dishes?

Try spiralizing carrots, sweet potatoes, or cucumbers for fresh alternatives in your meals.

Print

Zucchini Noodles with Pesto

---

• Author: Ethan Brooks
• Total Time: 20 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Zucchini Noodles with Pesto is a vibrant, flavorful dish that transforms simple ingredients into a culinary masterpiece. Fresh zucchini spirals are tossed in a homemade basil pesto, delivering a burst of herbaceous delight in every bite. Perfect for summer picnics or cozy family dinners, this dish is not only quick to prepare but also a delightful way to sneak in some veggies. Enjoy the light yet satisfying texture, topped with freshly grated Parmesan cheese, making it a showstopper on any table.

---

Ingredients

Scale 1x2x3x

• 2 medium zucchinis (spiralized)
• 2 cups fresh basil leaves
• 1/4 cup toasted pine nuts
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup extra-virgin olive oil
• 2 garlic cloves (medium-sized)
• Juice of 1 lemon
• Salt and pepper to taste

---

Instructions

1. Spiralize the zucchinis using a spiralizer or vegetable peeler to create noodle-like strands.
2. In a food processor, combine basil leaves, toasted pine nuts, garlic cloves, and Parmesan cheese. Blend until smooth but slightly chunky.
3. Add olive oil and lemon juice to the mixture; season with salt and pepper to taste.
4. In a large bowl, toss the zucchini noodles with the pesto sauce until well-coated.
5. Serve immediately, garnished with additional Parmesan cheese or pine nuts as desired.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Main
• Method: Raw/Blending
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate (300g)
• Calories: 320
• Sugar: 3g
• Sodium: 220mg
• Fat: 27g
• Saturated Fat: 4g
• Unsaturated Fat: 21g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 10mg

Keywords: To prevent watery noodles, salt the zucchini before cooking to draw out excess moisture. Feel free to add proteins like grilled chicken or shrimp for extra heartiness or substitute zucchini with other spiralizable vegetables like carrots or squash.